Lots of restaurants put a dish of olives on the table, which always seems like a great idea. The bummer is that the olives usually aren’t marinated very well and so they’re boring. These olives are different: I use all different colors and sizes and add yummy things like big pieces of citrus zest, fennel and coriander seeds, garlic, herbs, and even a little kick of crushed red pepper. The secret is to first warm everything together slowly so the flavors marry; then, once they’re marinated, stir-fry them in a SCREAMING hot pan until they blister and frizzle on the outside. (And here’s a tip: These olives will hold forever in the fridge and it’s just as easy to make a lot as a little—so whip up a big batch, and you’ll always have some on hand.) These are SOOOOO delicious you want to eat them right away, but watch out—they’re hot stuff!
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.